Go Back
In recent years, breakfast tostadas have surged in popularity, quickly becoming a favorite morning meal for many. These delightful dishes are not only visually appealing but also offer a satisfying crunch that sets them apart from traditional breakfast options. With the increasing recognition of the importance of starting the day with a nutritious meal, breakfast tostadas present an exciting way to fuel your morning routine. Introducing the Crunchy Mini Breakfast Tostada Cups—a delicious and easy-to-make option that brings together crispy corn tortillas, savory toppings, and vibrant flavors.

Mini Breakfast Tostada Cups

Start your day with a flavorful twist on breakfast with these Crunchy Mini Breakfast Tostada Cups! This easy-to-make recipe combines crispy corn tortilla cups with hearty toppings like refried beans, scrambled eggs, and fresh vegetables, making it a nutritious and satisfying choice. Perfect for customizing to suit any dietary need, these mini tostadas are a delightful and interactive way to kick off your morning routine or entertain at brunch gatherings.
Print Recipe Pin Recipe

Ingredients
  

12 small corn tortillas

1 cup refried beans (canned or homemade)

4 large eggs

1/4 cup milk

1 cup shredded cheddar cheese

1 small red onion, finely chopped

1 medium tomato, diced

1 ripe avocado, diced

1/4 cup fresh cilantro, chopped

1 teaspoon cumin

Salt and pepper to taste

Olive oil spray or cooking oil for frying

Hot sauce (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Tostada Cups: Lightly spray a muffin tin with olive oil. Take the corn tortillas and gently press them into the muffin cups to form a cup shape. You may need to overlap the tortillas slightly to cover the surface. Bake the tortilla cups in the oven for 10-12 minutes, until they are crispy and golden. Remove from the oven and set aside.

      Cook the Eggs: In a mixing bowl, whisk together the eggs, milk, cumin, salt, and pepper. In a medium-size skillet over medium heat, scramble the egg mixture until cooked through, about 3-4 minutes.

        Layer the Ingredients: Start by adding a spoonful of refried beans at the bottom of each crispy tortilla cup, followed by the scrambled eggs, and then sprinkle with shredded cheddar cheese.

          Bake Again: Place the filled tostada cups back in the oven for an additional 5 minutes, allowing the cheese to melt and everything to warm through.

            Add Fresh Toppings: Once out of the oven, top each cup with diced tomatoes, avocado, and a sprinkle of chopped red onion and cilantro.

              Serve: Arrange the Mini Breakfast Tostada Cups on a platter. Drizzle with hot sauce, if desired, and serve warm.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (3 cups each)